Chicken Leek and Mushroom Casserole

Chicken, Leek and Mushroom is their a better combination !? This is one of my go to meals when the weather is cold outside. Its hearty, creamy and delicious !

Submitted by Jarrah King

Chicken Leek and Mushroom Casserole

Chicken, Leek and Mushroom is their a better combination !? This is one of my go to meals when the weather is cold outside. Its hearty, creamy and delicious !
5 from 2 votes
Serving: 3
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients
 

  • 8 chicken thigh (leave whole)
  • 1 leek, washed really well and sliced
  • 4 mushrooms,sliced
  • 1tsp thyme
  • 1tsp rosemary
  • 2 bay leaves
  • 2tsp butter
  • 2tsp garlic
  • 4tsp mustard
  • 2 cups chicken stock
  • 1/4 cup cream
  • the juice of 1/2 a lemon
  • Salt and pepper

Instructions
 

  • Sauté butter, garlic, mushroom and leek in a fry pan until leek is tender and then pour into slow cooker.
  • Add the rest of the ingredients and cook on low for 6 hours.
  • -Side Option
  • I had some beautiful dutch carrots in my fridge so I served those with this dish as well but its completely optional. I just washed and patted them dry, placed them on a lined oven tray and brushed them with some melted butter and then drizzled them with honey and finished them off with a sprinkle of sea salt. I then roasted them for 30-35 minutes in a 180 deg oven.

12 thoughts on “Chicken Leek and Mushroom Casserole”

  1. First time cooking a slow cooked meal and i chose this recipe. It didn’t turn out nice and cream like the photo and i had to use cornflour to thicken it. Served on some rice. Tasted good though.

  2. Hi Lauren ! yes sometimes you need to thicken it up with cornflour. I think it also depends on the quality of cream and if you use a thickened cream or not. You could also add a 1-2 tbs of cream towards the end of the cooking time aswell as your cornflour. So glad you still enjoyed it xxxx

  3. Loved this! I substituted extra stock for the cream, and used whole grain mustard and it was yum! Even my fussy kids ate it (well, after picking out the mushrooms)!

  4. Tasted great! We threw in some big chunks of potato and carrot too though 🙂 i should have thickend it a little at the end but still tasted good. I pulled the chicken at the end and stirred it all too

  5. Carolynne Horton

    Great recipe. I added 1 cup pasta plus 1 extra cup of water to the slow cooker. Used sour cream for the last half hour instead of cream and wholgrain mustard instead of dry. Delish ?

  6. 5 stars
    Loved this recipe , I used chicken breast and English mustard , served with rice and green beans .
    Will definitely cook again , Delicious ? ?

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